Go Back

Crispy Golden Salmon Cakes with Lemon-Dill Sauce

Crispy golden salmon cakes with lemon-dill sauce made from canned salmon for a fast weeknight dinner. Pan-fried until deeply golden and crisp, then served with a bright, tangy lemon-dill sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chill 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 can (14.75 oz) salmon Drained; skin and large bones removed.
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp green onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp vegetable oil For frying.
Lemon-Dill Sauce
  • 0.5 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic Grated.
  • 1 pinch salt

Equipment

  • 1 nonstick skillet

Method
 

Prep the salmon
  1. Flake the drained canned salmon in a large bowl with a fork, removing any large bones or skin pieces.
Mix the patty base
  1. Add panko, egg, mayonnaise, dill, green onion, Dijon mustard, lemon zest, garlic powder, smoked paprika, salt, and black pepper, then mix gently until just combined.
Shape and chill
  1. Divide into 6 equal portions and form patties about 3/4-inch thick, then chill in the fridge for 10 minutes so they hold together while frying.
Make the lemon-dill sauce
  1. Whisk together sour cream, mayonnaise, lemon juice, dill, grated garlic, and a pinch of salt, then refrigerate until ready to serve.
Heat the oil
  1. Heat vegetable oil in a large nonstick skillet over medium heat until shimmering.
Pan-fry
  1. Cook the patties 3-4 minutes per side, until deeply golden brown and crisp, flipping once carefully so they do not break apart.
Drain and rest
  1. Transfer patties to a paper towel-lined plate and rest for 1-2 minutes to drain excess oil.
Serve
  1. Serve the salmon cakes with lemon-dill sauce alongside for dipping.

Notes

Pro tip: handle the patties gently and flip only once to keep the crust intact. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a skillet or oven until hot and crisp. Freezing is not recommended because the crust can soften. For a lighter option, use light mayonnaise in both the cakes and sauce.